Peter's Best Pot Roast

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When my stepson, Peter Sullivan, was about 6 years old, he spent his summers in the country with my husband and me. I was the chief source of entertainment. When I cooked, Peter grilled me with questions, such as, “Why do you use sager” or “What’s a rouxr” I replied in my best home economics teacher manner, and he became a great cook at the age of 13 or 14. This pot roast was one of his specialties. These days, Peter doesn’t have time to cook because he has a full-time job and goes to law school. But when he finished his studies, I expect we will once again enjoy that special kind of choreography only performed by 2 people cooking a meal for those they love.

Ingredients

4-pound beef round or chuck pot roast

2 tablespoons flour

2 tablespoons vegetable oil

1 cup tomatoes

1 cup beef broth

2 garlic cloves, minced

1 grind fresh black pepper

1 cup chopped onion

1/4 cup white distilled vinegar

1/4 cup lemon juice

1/4 cup catsup

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

Cooked noodles, rice, or mashed potatoes

Instructions

Dredge the meat in the flour. In a large pot, heat the oil. Add the meat and brown quickly on all sides. Place the meat and the remaining ingredients in a slow cooker. Stir gently. Cover and cook on low for 8 to 10 hours. Serve with noodles, rice, or mashed potatoes to absorb all the great-tasting gravy.